This April has been filled with holidays like Passover, Easter, and even Orthodox Easter (all in the same week this year!), not to mention April Fools’ Day and Earth Day, as well. Did you know that April is also National Pecan Month?
Some tidbits about pecans:
- Pecans contain more antioxidants than any other nut variety according to ORAC values
- Pecans can help reduce the risk of heart disease and lower cholesterol levels
- Pecans contain more than 19 vitamins and minerals
- Pecans are a natural, high-quality source of protein and naturally sodium free
Maybe you didn't know that about these great nuts, but what comes to mind when you hear the word 'pecan'? Hopefully, pecan pie is on your mind! Trisha Yearwood shares her recipe for pecan pie on the Food Network and wouldn’t you just love a slice of this pie?
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup chopped pecans
- 1/2 cup (1 stick butter), melted
- 2 tablespoons milk
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- One 9-inch deep dish pie shell, unbaked, or homemade pastry
- 1 cup pecan halves
- Vanilla ice cream or whipped cream, for serving
- Preheat the oven to 325 degrees F.
- In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy.
- Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine.
- Pour the mixture into the pie shell.
- Arrange the pecan halves on top of the pie in a circular pattern.
- Bake the pie for 55 minutes.
- Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
- Serve topped with vanilla ice cream or with a dollop of whipped cream.